Simply Apple Pie

Nothing fancy just a good old apple pie.  
One thing I have learned is to give your bottom crust an egg wash before filling. Helps to avoid having a soggy bottom. No one likes a soggy bottom!

Here we go...

6 large apples, peeled and cored
1 tbsp white wine vinegar
1/2 tsp cinnamon
1/4 cup brown sugar
1/2 cup white sugar
1 tbsp butter or marg
1 egg

double pie crust (this is a good one)
http://hotandcoldrunningmom.blogspot.ca/2017/01/easy-to-handle-pastry.html

Slice the apples then toss with vinegar. Mix cinnamon and brown and white sugars together and add to the apples. Set aside.

Roll out your pastry and cut larger than your pie plate. I used an 8" plate. Fold pastry over in half or even quarters to lift onto your plate.

Now beat the egg in a bowl and brush it on the bottom pie crust and make sure the edges are brushed with egg as well. That will help to seal the botton and top together. Fill with apples and dot with butter.

Cut the top pastry out to fit, with a little overhang. You can cut out a steam hole before placing on top or just make knife slits in it before putting it in the oven. Place it on top and trim the edges. Crimp to seal. Brush the top with more egg wash and sprinkle some sugar on top.

Bake at 425 F for 25 - 30 minutes.

Simple.....as pie!